Crème fraîche is heavy cream that has been cultured and thickened with a live enzyme like the one found in buttermilk. It is thick and smooth with a rich tangy flavor. Th e advantage of cooking with crème fraîche (as opposed to sour cream) is that it will not separate when boiled. Crème fraîche is easy to make and is amazingly versatile. Stir it into a vinaigrette for a creamy, tangy dressing. Flavor it with herbs and a touch of salt for a perfect garnish for a soup. Use it to thicken and enrich a pasta sauce or braise. A potato gratin is sublime when made with crème fraîche. For dessert it can be sweetened with sugar, honey, or maple syrup to make a simple sauce. It can be whipped to make a soft whipped cream (be sure not to overwhip it; it will become grainy, just like heavy cream). Mix with melted chocolate for a great frosting (page 386). And it makes delicious ice cream.
Recipe information
Yield
makes 1 cup
Ingredients
Preparation
Step 1
Into a clean glass jar pour: 1 cup heavy cream (do not use ultra-pasteurized).
Step 2
Add and stir well: 1 tablespoon cultured buttermilk.
Step 3
Cover the jar loosely and let the cream sit at room temperature for 24 hours or so, or until the cream thickens. The time this takes will depend on the ambient room temperature. When thickened, cover the jar tightly and store in the refrigerator. Crème fraîche will continue to thicken and become tangier as it ages. Stir thick crème fraîche to thin it. If very thick it can be thinned with milk or water. Crème fraîche may be stored for up to 10 days in the refrigerator.
